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st louis ribs

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tonyled
tonyled Posts: 536
in EggHead Forum

3 slabs of st louis style ribs covered with meat church honey hog rub. 5 hours at 225 and sprayed with apple juice every 30 mins for last 2 hours. they came out perfect!

paired them with some spicy coleslaw

and baked beans loosely based on this recipe i added more bacon and bourbon and less peppers

these were odd each rack was too long so i had to half them, once halved it was hard to get them to stand up. some were touching each other but no ill effects from it





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